Name: Shari’s Extra-Spicy Gingersnaps
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: 3/4 cup butter, softened -; 1 cup packed brown sugar -; 1/4 cup molasses -; 1 large egg, room temperature -; 2 cups all-purpose flour -; 2 teaspoons ground ginger -; 1 teaspoon baking soda -; 1 teaspoon ground cinnamon -; 1/2 teaspoon ground mustard -; 1/2 teaspoon white pepper -; 1/2 teaspoon ground cardamom -; 1/4 to 1/2 teaspoon cayenne pepper -; 1/4 teaspoon ground cloves -; 1/4 teaspoon salt -; 4-1/2 teaspoons finely chopped crystallized ginger -; 3 tablespoons sugar -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Shari’s Extra-Spicy Gingersnaps

1. 3/4 cup butter, softened -

2. 1 cup packed brown sugar -

3. 1/4 cup molasses -

4. 1 large egg, room temperature -

5. 2 cups all-purpose flour -

6. 2 teaspoons ground ginger -

7. 1 teaspoon baking soda -

8. 1 teaspoon ground cinnamon -

9. 1/2 teaspoon ground mustard -

10. 1/2 teaspoon white pepper -

11. 1/2 teaspoon ground cardamom -

12. 1/4 to 1/2 teaspoon cayenne pepper -

13. 1/4 teaspoon ground cloves -

14. 1/4 teaspoon salt -

15. 4-1/2 teaspoons finely chopped crystallized ginger -

16. 3 tablespoons sugar -

How to cook deliciously - Shari’s Extra-Spicy Gingersnaps

1. Stage

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg.

2. Stage

Combine the flour, ground ginger, baking soda, cinnamon, mustard, white pepper, cardamom, cayenne pepper, cloves and salt; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1-1/2 hours.

3. Stage

Preheat oven to 350°. Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.